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Video: Party treats: Watermelon margarita, shrimp rolls

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    >>> that doesn't mean you need to throw another burger on the plate.

    >> this is the author of "bite by bite" 100 stylish little plates you can make for any party.

    >> we love it when peter comes.

    >> my book party many years ago, i'll never forget, the best little piece.

    >> unbelievable. at dottie's house.

    >> we're happy that the drinks aren't small.

    >> but these are little margaritas, right?

    >> we've got for memorial day , it's all about cocktails, we've got watermelon margaritas.

    >> beautiful.

    >> let's try.

    >> thank you.

    >> you're welcome.

    >> and hoda didn't care.

    >> delicious.

    >> all right. let's get started with our first hors d'oeuvres.

    >> we've main our own cookie cut anywhere the shape of a cutting board . punch it out, toast it, top it with salami and cheese.

    >> and you have a charcuterie. how adorable is that?

    >> a little flag for memorial day .

    >> those are beautiful.

    >> i'll test it.

    >> a little cornichon on top, that's fantastic.

    >> next we've got a blt that is breadless. and so it's just a tomato wedge, cup it out, top it with a little mayo, avocado, bacon. and you're all set.

    >> this is, yellow tomato.

    >> i don't know.

    >> cut on the bottom and top.

    >> they don't have them in egypt.

    >> what does that even mean?

    >> what does that even mean?

    >> i don't know.

    >> it's fun, though.

    >> all right.

    >> this is good. this is excellent.

    >> so next we've got scallops. and what's really fun about this is that we took scallop shells that we bought online and got the glue gun out and glued right in here and for a few seconds you hold it, get it dry and you set it like this and it drys, but it's just the greatest little server. to hold the scallop.

    >> i might have to try one of those as well just to be --

    >> what's on top?

    >> so just a little horseradish cream and chive. simple simple.

    >> is that good?

    >> uh-huh.

    >> what is next?

    >> next we've got you know, for the kind of season, we've got the shrimp roll. and we take a, we take a store-bought hot dog roll and we want to make this easy.

    >> right.

    >> cut off the ends. make it sort of a nice size whether you're having a stand-up cocktail party or maybe it's dinner. plump in some store-bought you know, cooked shrimp. dash of mayonnaise. celery, a little jalapeno for some zip.

    >> look how cute. and --

    >> everything is so adorable.

    >> can we do the dessert.

    >> this is what you believe in, hoda.

    >> s'mores, you guys.

    >> s'mores, but they're in a little bite size. and you can take a store-bought marshmallow. get the scissors out.

    >> do a little snip.

    >> and voila.

    >> while you're snipping, we'll just

TODAY recipes
updated 5/22/2013 5:46:24 PM ET 2013-05-22T21:46:24

Recipe: BLT

  • 3 pieces good quality bacon, cooked
  • 12 cherry tomatoes
  • 2 leaves green leaf lettuce
  • 1 avocado
  • 1 tablespoon fresh lemon juice
  • coarse salt
  • 1 tablespoon mayonnaise

Cut tomato in half and scoop out the inside, so you have a tomato cup. Dice the avocado in ¼-inch cubes and toss with lemon juice and salt. Break the bacon into ¼-inch to ½-inch pieces. Dot each tomato with a ¼ teaspoon mayonnaise. Tear a piece of green leaf lettuce and put this on top of mayonnaise. Put ½ teaspoon of the avocado on top of the lettuce. Garnish with a couple pieces of bacon.

Serving Size

Makes 2 dozen

Recipe: Mini charcuterie

  • 8 pieces whole wheat bread
  • 1/4 lb thinly sliced salami
  • 1/4 lb fontina cheese, cut into 1/8” thick slices and each slice into 3/4 ”x 3/4 “ squares
  • 1 tablespoon whole grain mustard
  • 2 tablespoons apple butter
  • 6 cornichons, each cut into 4 pieces lengthwise
  • 1 sprig chervil (optional)
  • One cutting board shaped cookie cutter (approximately 1 3/4 “ long x 1”wide)

Each slice of bread will yield 3 cutting board shaped toasts. Cut the bread with cutting board shaped cookie cutter and lay on baking sheet and bake until toasted, about 7 minutes at 350 degrees. Let cool.

Spread toast with apple butter, top with cheese and salami and a dot of whole grain mustard.

Garnish with cornichon and chervil leaf.

Serving Size

Makes 2 dozen

Recipe: Shrimp rolls with salad

  • For the shrimp roll:
  • 8 split top hotdog buns
  • 1 tablespoon olive oil (to toast buns)
  • 1 lb cooked shrimp
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons minced jalapeño
  • 1 tablespoon diced celery (optional)
  • For the salad:
  • 1/4 lb baby arugula
  • 2 plums, each cut into 8 wedges and optionally grilled
  • 1/4 cup shaved parmesan
  • 16 basil leaves
  • For the lemon dressing:
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Toast outside edges of buns in a sauté pan with a tablespoon of olive oil. Mix shrimp with all other ingredients. Put shrimp salad in toasted bun. Whisk together the olive oil, lemon juice, salt and pepper for lemon dressing. Toss baby arugula with lemon dressing, divide into eight small bowls and garnish each with two wedges of plum, two basil leaves and shaved parmesan.

Serving Size

Makes 8 midsize rolls

Recipe: Mini s'mores

  • 6 marshmallows
  • 6 graham crackers (12 graham cracker squares)
  • 3 chocolate bars (milk chocolate, semisweet, or bittersweet) sliced into 1-inch squares

Break the graham crackers into individual rectangles (each graham cracker sheet should give you 4 rectangles). Cut each rectangle in half crosswise to get 8 squares. Cut marshmallows in quarters.

Set an oven rack at the top position (about 3 inches from the broiler element) and heat the broiler to high. Place the graham crackers on an aluminum foil-lined rimmed baking sheet. Place a chocolate square on each graham square, and cover the chocolate with a marshmallow square.

Place the s'mores in the oven and broil until the marshmallow is lightly browned, 15 to 30 seconds (watch your broiler closely as heat intensity varies). Serve immediately.

Serving Size

Makes 24

Recipe: Scallop and pearls

  • For scallops:
  • 24 small scallops, muscle removed
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1 teaspoon chopped parsley to garnish
  • For horseradish sauce:
  • 1/4 cup sour cream
  • 1 tablespoon horseradish
  • Salt and pepper to taste

For the scallops:

Heat olive oil and butter in a nonstick pan. Pat scallops dry with a towel. When pan is hot, place scallops in pan and sear each side for about 1 1/2 minutes. Mix sour cream and horseradish together and season. Top scallop with horseradish sauce and chopped parsley.

Serving Size

Makes 24

Recipe: Watermelon margarita

  • 1 red seedless watermelon, diced, blended and strained (reserve 1 slice for garnish)
  • 1 cup tequila
  • 1/4 cup lime juice
  • 1/4 cup grand marnier
  • Watermelon wedge for garnish

Mix together 4 cups watermelon juice, lime juice tequila and Grand Marnier. Shake with ice to chill or serve over ice. Garnish with watermelon wedge.

Serving Size

Makes 8 drinks

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